There are so many versions of this recipe and everyone claims that their particular favourite is the original! This adaptation was shared by a neighbour who regularly won the village produce show each year.  You may like to add a teaspoon of mixed spice and a handful of sultanas to ring the changes.  Either way, we feel it is best served warm with a generous spoonful of clotted cream.

 

You will need:

175 g (6oz )     Butter – at room temperature

250g (9oz)       Self Raising Flour

175g (6oz)       Caster Sugar

700g (24oz)     Bramley apples, peeled, cored and sliced

3                      Free range eggs – lightly whisked together

20cm or 8″ round greased tin and lined with baking parchment

Method:

Make sure that your cold shelf is ready for use in a 2-oven AGA with the grid shelf on the floor.  If baking in a 4-oven AGA we recommend that you set the shelf on the first setting from the floor of the oven.  If baking in a conventional oven set the temperature to 160 C or Gas Mark 3

Prepare your baking tin.

In a bowl, cream the butter and sugar together until pale and fluffy.

Add the whisked eggs and half of the flour, mix carefully together.  Add the remaining flour and mix to combine.

Add the apples to the mixture and mix together.

Spoon the mixture into the prepared tin and bake for 30-40 minutes until a golden colour and firm to the touch.  Remember to insert the cold shelf into a 2-oven AGA before you slide your tin onto the grid shelf.

Test the cake with a skewer to make sure it is fully cooked and then leave in the tin to cool, then transfer to a cooling rack to get completely cold.

If the cake is not eaten on the same day, cover and store in the fridge and allow to reach room temperature before serving.

 

 

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